Curried Popcorn

Curried Popcorn

Spiderwoman77 0

"Curry flavors and coconut oil make a delicious alternative to the traditional buttery popcorn toppings."

Ingredients 10 m {{adjustedServings}} servings 627 cals

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Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 627 kcal
  • 31%
  • Fat:
  • 45.9 g
  • 71%
  • Carbs:
  • 51.8g
  • 17%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 806 mg
  • 32%

Based on a 2,000 calorie diet

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  1. Melt the coconut oil in a small saucepan over medium heat; stir in the garlic, turmeric, curry powder, and cumin; keep over heat 1 minute. Reduce heat to low and simmer 1 minute more. Add the hot sauce and pour over the popcorn. Serve immediately.
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Reviews 13

  1. 14 Ratings


This was delicious. I would recommend it if you like trying new popcorn toppings. I can't believe someone would use peanut oil instead of coconut and then give this a bad review. They are to totally different oils with very different flavors.

Susan Weber Iwertz

First, I have to admit, I didn't have any coconut oil, so I don't know if that makes a huge difference. I used peanut oil instead, it tasted okay...but I really want Fred's recipe...a friend of a friend who won't share his popcorn seasoning secrets...dang it. I'd give his popcorn 5 stars and him a -4 for being selfish!


I am usually the first to substitute ingredients that I don't have, but for this recipe if you don't use coconut oil then you are really missing out. The coconut oil is part of what makes this recipe great. The only thing that makes this a little better are raisins and salt.... peanuts are good too. YUM.